Elevate the everyday

With bottlegreen’s delightful range of cordials and pressés, you can enjoy a dash of the best, whatever the occasion

Tthe best drinks call for the finest ingredients and that’s exactly what you get with bottlegreen. Each of its cordials and pressés are lovingly crafted to deliver an unrivalled taste experience – and it’s been this way since husband and wife Kit and Shireen created the first delicious drop of bottlegreen more than 30 years ago.

Harnessing their background in winemaking and driven by a desire to concoct a soft drink that was nothing short of extraordinary, they made what we know today as the bottlegreen Elderflower Cordial. With its light, delicate taste of hand-picked elderflowers, this classic drink perfectly captures the essence of warm summer days and relaxing evenings.

Make it extraordinary

Sure, bottlegreen has evolved over the years, but there are a few things that needn’t ever change. The mill is still based in the heart of the Cotswolds, where spring water is drawn from the mill’s very own spring and carefully blended with quality blossoms for a crisp taste.

These days, you’ll find a few more flavours have been added to the mix too, like the refreshing Lime & Mint Cordial. There’s also the aromatic Ginger & Lemongrass Cordial, which will add a dash of something special to your cocktails and mocktails, as well as your cooking. Of course, the proof is in the tasting, so why not give this fresh and zingy salad a try and see for yourself?

Salmon, papaya & quinoa salad

SERVES 4 PREP 10 mins, plus marinating

COOK 10 mins EASY

4 x 120g salmon fillets

5 tbsp bottlegreen Ginger & Lemongrass

Cordial

2 tbsp olive oil

1 tbsp white wine vinegar

1 garlic clove, crushed

½ tsp sumac

2 x 250g sachets quinoa

2 tbsp capers, drained

50g rocket

1 papaya, peeled, deseeded and sliced

1 Heat the grill to high and line a baking tray with baking parchment. Put the salmon fillets on top and drizzle with 2 tbsp of the bottlegreen Ginger & Lemongrass Cordial, then season well and set aside to marinate while you prepare the salad.

2 To make the salad dressing, combine the remaining cordial with the olive oil, vinegar, garlic and sumac. Add the quinoa, capers and rocket and toss to combine. Grill the salmon for 6-8 mins, or until it’s cooked through.

3 To serve, divide the quinoa salad between four plates and top with the salmon and sliced papaya.